Zutaten für Penuche Fudge
- Brown Sugar
- White Sugar
- ¼ teaspoon salt
- Evaporated Milk
- 6 tablespoons (3 ounces) unsalted butter
- Pecans
- 1 teaspoon vanilla extract
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Zubereitung von Penuche Fudge
- Grease and flour a 9-inch square baking pan and set aside.
- In a medium saucepan, combine 1 ½ cups granulated sugar, 1 cup packed light brown sugar, ¼ teaspoon salt, 1 (12-ounce) can evaporated milk, and 6 tablespoons (3 ounces) unsalted butter.
- Cook over medium heat, stirring constantly, until the sugars are completely dissolved and the mixture begins to simmer.
- Continue cooking, stirring frequently to prevent sticking, until the mixture reaches the soft-ball stage (235-240°F on a candy thermometer).
- Carefully remove from heat and let cool slightly, without stirring, until the bottom of the pan is lukewarm to the touch (approximately 110°F on a candy thermometer).
- Using a wooden spoon or electric mixer, beat vigorously until the mixture loses its gloss and becomes creamy and lighter in color.
- Stir in 1 cup chopped pecans or walnuts and 1 teaspoon vanilla extract.
- Pour the fudge into the prepared pan and spread evenly.
- Refrigerate for at least 2-3 hours, or until completely set.
- Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
209g
Fat
9g
Carbs
18g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Fudge Desserts Lunch Eggs Dairy Canadian Easy Beginner Cook Potluck Heirloom Historical Holiday Event Kid Friendly Picnic Vegetarian Candy Stove Top Dietary Gifts Christmas Comfort Food Inexpensive Low In Something Taste Mood To Go Equipment Number Of Servings
